What is arroz a la mexicana?

Arroz a la mexicana, also called arroz rojo or Mexican red rice, is one of the most widely made rice dishes in Mexican home cooking, where it belongs to a category called sopa seca, meaning "dry soup." The name refers to dishes where a liquid, whether broth or tomato purée, is cooked completely into the base ingredient until no excess liquid remains. Diana Kennedy documented this recipe in her 1979 cookbook The Cuisines of Mexico, calling arroz rojo the most ubiquitous rice dish in the country, and her method of soaking, frying, and simmering the rice in a fresh tomato purée is the technique that gives every grain its deep color and tender, separate texture.

Why do you soak the rice in hot water before making arroz rojo?

Soaking long grain rice in very hot water for 10 minutes before cooking removes excess surface starch from the grains. When that starch is rinsed away, the rice fries more evenly in the oil and the grains stay separate throughout cooking rather than clumping together. Skipping the soak is one of the most consistent reasons home cooks end up with sticky or mushy arroz rojo even when they follow the rest of the recipe correctly.

Why does the recipe use so much more broth than other Mexican rice recipes?

The original 1979 Diana Kennedy recipe calls for 3½ cups of light chicken broth for 1½ cups of long grain rice, which is a higher ratio than many American adaptations use. The additional liquid accounts for the uncovered high-heat cooking stage, where a significant amount of broth evaporates before the rice is covered to finish. The rice is not absorbing all of that liquid at a slow simmer the way it would in a standard rice cooker method, so the higher broth quantity is accurate and intentional.

What is the difference between arroz rojo and Spanish rice?

Arroz rojo and Spanish rice are frequently treated as the same dish on restaurant menus in the United States, but they are not. Authentic arroz a la mexicana uses blended fresh tomatoes, a hot water soak, and a two-stage liquid process where the tomato purée is cooked into the rice before the broth is added. Spanish rice, in its traditional European form, is a different dish entirely with different spices and preparation. The "Spanish rice" label became common in the United States as a catch-all term for any tomato-colored rice served alongside Mexican food.

Can I make arroz rojo with Knorr Tomato with Chicken Bouillon Cubes?

Yes, and this is the way many Mexican home cooks make it. Dissolve 2 Knorr Tomato with Chicken Flavor Bouillon Cubes in 3½ cups of hot water and stir until fully dissolved before adding to the rice. The Knorr Tomato with Chicken Flavor Bouillon Cubes combine both chicken and tomato flavor in one cube, which adds a second layer of tomato depth to the rice beyond what the blended fresh tomatoes provide.

Why do you put a kitchen towel under the lid when making Mexican red rice?

Placing a clean kitchen towel over the rice before covering with the lid is a traditional technique in Mexican home cooking. The towel absorbs the steam that would otherwise condense on the lid and drip back down onto the surface of the rice, which creates soggy patches on top while the bottom layer stays drier. The towel allows the rice to finish cooking in dry steam, which is what produces an evenly fluffy texture from the bottom of the pan to the top.

Why is my Mexican rice not red enough?

Pale arroz rojo is almost always the result of too little tomato purée being absorbed before the broth was added, or the tomato purée being added before the excess oil was strained off. When the pan still holds too much oil, the tomato mixture fries in the fat rather than being absorbed into the grains. Make sure to strain off the excess oil after frying the rice, then cook the blended tomato purée all the way down into the rice, about 8 minutes, before adding any broth.

Can I make arroz rojo in an Instant Pot?

The stovetop method in the original 1979 Kennedy recipe is built around technique steps, including the hot soak, the open high-heat cooking stage, and the towel-and-lid finish, that do not translate directly into an Instant Pot without changing the recipe. You can approximate arroz rojo in an Instant Pot using the sauté function for the frying and tomato absorption stages, then pressure cooking on high for 3 minutes with a 10-minute natural release. The texture will be softer and the result will not be identical to the original stovetop method.

Is authentic Mexican red rice gluten-free?

The arroz a la mexicana recipe as written is naturally gluten-free. The ingredients are long grain rice, fresh tomatoes, onion, garlic, oil, chicken broth, and sea salt. Always check the label on your specific Knorr Tomato with Chicken Flavor Bouillon Cubes to confirm gluten-free status, as product formulations can vary and labels are the most reliable source for current ingredient information.

What can I serve with arroz rojo for Cinco de Mayo?

Arroz a la mexicana pairs well with almost any Mexican main dish and is a natural fit for a Cinco de Mayo table. It works alongside refried beans, carne asada, chicken tinga, chile rellenos, and enchiladas. Kennedy also suggests serving it with a fried egg on top or with pickled chiles on the side, both of which are traditional pairings in Mexican home kitchens.

Authentic Mexican Red Rice Recipe (Arroz Rojo)

Ingredients

Units Scale

1 1/2 cups unconverted long grain rice
1 cup finely chopped unskinned tomatoes
2 tablespoons finely chopped white onion
1 garlic clove, peeled and roughly chopped
1/3 cup safflower oil, melted chicken fat, or melted lard
3 1/2 cups light chicken broth (see note)
1/3 cup carrot rounds (optional)
1/2 cup fresh peas or diced zucchini (optional)
1/2 cup chopped giblets (optional)
Sea salt to taste

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Instructions

Put the rice into a bowl and cover with very hot water. Stir and leave to soak for about 10 minutes. Drain, rinse in cold water, and drain again.
Put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside.
Heat the oil in a heavy pan. Give the rice a final shake and stir it into the hot fat. Fry over fairly high heat until the rice begins to turn a light golden color.
Strain off any excess oil. Stir in the blended tomato purée and fry, scraping the bottom of the pan to prevent sticking, until the purée has been fully absorbed, about 8 minutes.
Stir in the broth, vegetables, and giblets if using. Add salt to taste. Cook over fairly high heat, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice.
Cover the surface of the rice with a clean kitchen towel, then place the lid on top. Continue cooking over very low heat for about 5 minutes longer.
Remove from heat and set aside in a warm place for about 15 minutes so the rice absorbs the remaining moisture from the steam and swells fully. Check by digging gently to the bottom and testing a grain. If the rice is still damp, cook for a few minutes longer. If the top grains are not quite soft, sprinkle with a little hot broth, cover, and cook a few minutes more.
Before serving, turn the rice over carefully from the bottom so the flavored juices are distributed evenly.

Notes

Chicken Broth Note: To make 3½ cups of light chicken broth using Knorr Tomato with Chicken Flavor Bouillon Cubes, dissolve 2 cubes in 3½ cups of hot water and stir until fully dissolved before adding to the recipe.

Author: Bailey Rodriguez - Recipe Rewind
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Category: Side Dishes
Method: Stovetop
Cuisine: Mexican